Monday, January 18, 2010

{soups-salads-and-salad-dressings} On the menu this week

 

Spinach and Citrus Salad with Sweet and Spicy Pecans
Recipe By: Melissa d'Arabian
Published in: Ten Dollar Dinners

Ingredients
3 cup fresh spinach -- washed and dried, cut into chiffonade
2 green onions -- chopped
1 orange -- supremed and halved
1 tablespoon butter
1/2 teaspoon sugar
1/2 cup pecan halves
1 teaspoon dried rosemary
1/4 teaspoon cayenne
Salt and freshly ground black pepper
Citrus Dressing -- recipe follows

Instructions
Put the spinach and green onions in large salad bowl and sprinkle with the halved citrus supremes. In a small saute pan over medium heat, add the butter and sugar and stir until the butter is melted. Add the pecans and toss until the pecans begin to brown. Stir in the rosemary and cayenne and stir just a few seconds to release the aroma. Remove from the heat and season with salt and pepper, to taste. Sprinkle the pecans on the salad while still warm. Drizzle the dressing over salad and serve.

Citrus Dressing:

1 teaspoon Dijon mustard
2 tablespoons orange or grapefruit juice (or a combination)
3 tablespoons canola oil
1 tablespoon olive oil
Salt and freshly ground black pepper
In a small bowl, add all the ingredients and whisk until emulsified.

Exported from A Cook's Books -- Recipe management for Macintosh

My Foodie Photos
http://www.flickr.com/terrypogue

"My idea of pure heaven is to spend a day in the kitchen, peeling, chopping, and stirring while the words of a good book fill the air around me." Ruth Reichl

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Another Great Group of *~ Beth ~*
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